Street Side BBQ Shop (Korean Style Commercial Street Branch)
烧烤 · ⭐ 4.4
No. 458, Korea-themed Commercial Street, Lanzhou Road
Dishes
Grilled Three Delicacies for DrinkingA dish of grilled pork belly, chicken wings, and tofu, marinated and charred over charcoal, perfect for pairing with beer.
Pork BellyPork belly is a cut of meat from the pig's abdomen, characterized by alternating layers of fat and lean meat, which gives it the name 'five-layered' or 'five-striped'. Common cooking methods include braising, stir-frying, or stewing. During cooking, the fat melts, resulting in tender meat with an aromatic flavor.
Charcoal-Grilled Pig IntestineCharcoal-grilled pig intestine, crispy on the outside and tender inside, seasoned with secret spices.
Charcoal-Grilled Tiger Skin Chicken WingsCharcoal-grilled chicken wings with a crispy, tiger-striped skin, marinated and cooked over charcoal for rich flavor.
Roasted Tofu Skin RollsRoasted tofu skin rolls are made by rolling dried tofu sheets and grilling them until crispy, often served with a savory sauce.
Special Beef BrisketSpecial beef brisket uses the brisket cut, marinated and then braised or stewed to achieve tender, flavorful meat with the rich beef aroma and chewy connective tissue.
Soft and Tender Roasted Chicken FeetSoft and tender roasted chicken feet made by marinating, boiling, and baking for a rich, chewy texture.
Spicy Chicken FeetA spicy Sichuan-style cold dish made with chicken feet and chili, garlic, and Sichuan peppercorns, offering a numbing and fiery flavor.
Bay Leaf Chicken Neck香叶鸡脖 is a dish featuring chicken necks as the main ingredient, seasoned with bay leaves, scallions, ginger, and garlic. After blanching, the chicken necks are stewed or braised with bay leaves and other seasonings to absorb flavor. The finished dish has a bright red color, tender meat, and a distinctive aroma from the bay leaves.
Spicy Jumping FrogSpicy Jumping Frog Legs is a dish primarily made with frog legs, stir-fried with chili peppers, Sichuan peppercorns, ginger, garlic, and doubanjiang (fermented broad bean paste). First, the frog legs are blanched to remove any fishy odor, then sautéed in hot oil with aromatics, followed by adding the frog legs and stir-frying. Finally, seasonings are added and the sauce is reduced to allow the ingredients to fully absorb the spicy and numbing flavors.